2 Kinds of Tenderloin

Acn

i happened to get a pretty large pork tenderloin that I needed to use last night.  I cut it into 4 pieces; 2 went into a marinade of gochujong paste, canola oil, rice vinegar, honey, and grated garlic.  The other had balsamic vinegar, olive oil, grated garlic, and the juice and zest from one lemon.  They say in that for about 6 hours.
I started the egg up and got it to around 380 degrees and put the 4 pieces on raised direct and opened a beverage with the new opener I just put on my table.

The pork took about 35 minutes, I flipped a few times.  No plated photos because we had a broken water glass, but here is the pork resting.

Thatgrimguy

I love marinated pork tenderloin! Your's looks wonderful.

SmokingPiney

Looks great. Pork tenderloin is a go-to staple in my house.

johnkitchens

Very nice. 

Lmidkiff

This is a great idea!

GATraveller

Looks great.  Which one was the winner?

Acn

Thanks all!  @GATraveller - I liked the gochujong one a bit better; it was spicier and a bit more complex.  The balsamic/lemon/olive oil one was good too, and I think it presented a bit better, there was more of a crust on the meat.